Potato soup
A thick soup with marjoram, the way grandmothers made it.
- Servings
- 4
- Prep
- 20 min
- Cooking
- 30 min
- Total
- 50 min
- Difficulty
- Easy
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 4 pc | Potatoes | 600 |
| 1 pc | Carrot | 70 |
| 1 pc | Onion | 110 |
| 1 tbsp | Butter | 14 |
| 2 tbsp | Plain flour | 20 |
| 2 clove | Garlic | 10 |
| 1 tsp | Marjoram | 1 |
| 0.5 tsp | Caraway | 1 |
| 1 tsp | Salt | 6 |
Nutrition per serving
| Energy | 182 kcal / 762 kJ |
|---|---|
| Protein | 4.2 g |
| Carbohydrates | 34.6 g |
| of which sugars | 3.2 g |
| Fat | 3.2 g |
| Fibre | 4.6 g |
| Salt | 1.6 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Soften the onion in butter, stir in the flour and make a light roux.
- Pour in a litre of water and add the diced potatoes, carrot and caraway.
- Simmer until tender, then stir in the garlic and marjoram and season.